摘要
对用活性炭吸附原理去除苹果汁中蛋白质的方法进行了研究,并对其影响因素、结果进行分析和探讨,最终确定了去除苹果汁中蛋白质的最佳条件为:每100mL果汁加入1g活性炭,温度20℃,搅拌时间25min,pH4.4左右,可以将果汁中91.68%的蛋白质除祛。
The method of removing protein from the juice by the absorption of active carbon was developed in this paper. The optimal conditions were as follows： pH value 4.4, the temperature 20℃, the concentration of active carbon 1 g in each 100 ml juice and mixing time 25 min. Under these conditions, about 91.68% protein could be removed.
出处
《中国酿造》
CAS
北大核心
2010年第8期136-139,共4页
China Brewing
